Recipes for "banana cream pie"

Preheat oven to 400 degrees F (200 degrees C.)

Combine sugar, cornstarch, and salt for custard in a large saucepan or double boiler until well mixed. Stir in milk and egg yolks; whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter and vanilla.

Pour 1/2 of the custard into baked pie shell. Cover with sliced banana. Spread remaining custard over banana layer.

Beat egg whites and cream of tartar for meringue topping in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in vanilla extract. Spread meringue over pie, covering completely.

Bake in the preheated oven for 10 to 15 minutes, or until lightly browned.

Place banana slices in bottom of pie crust.

In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.

Gently stir in whipped topping to pudding, then spoon mixture into pie crust.

Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.

Arrange banana slices over chocolate.

Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.

Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase the speed and add vanilla and banana pudding mixes; whip until fully blended and the mixture thickens. Increase the speed to high and beat until mixture is stiff.

Line the bottom and halfway up the sides of the pie crust with banana slices. Cover bananas with 1/2 of the cream mixture, layer with remaining banana slices, and top with remaining cream mixture.

In a small bowl, whip remaining 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream on top of pie until completely covered. Refrigerate for 1 hour before serving.

Gather all ingredients.

Slice two bananas; arrange banana slices in a single layer to cover bottom of pie crust.

Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup whipped topping.

Pour into crust over bananas. Refrigerate until firm, at least 3 hours.

When ready to serve, spread remaining whipped topping over pie. Slice remaining banana and arrange over topping.

Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.

Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.

Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.

Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.

Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.

Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.

Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas.

Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.

Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.

Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

In a small saucepan, Heat milk to boiling point and remove from the heat.

In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.

Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.

Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.

Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

Simply Recipes / Mark Beahm

This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

Leftover chocolate cream pie will keep for 3 to 4 days in the fridge, loosely covered. This pie will not freeze well, as the filling tends to weep or separate.

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If you’re starting from whole graham crackers, use a food processor to grind them into fine crumbs. If you do not have a food processor, place the graham crackers in a 1-gallon zip-top bag and use a rolling pin to crush them into fine crumbs.

Simply Recipes / Mark Beahm

In a medium mixing bowl, stir the graham cracker crumbs, cinnamon, and salt together with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to a standard, 9-inch pie plate. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer along the bottom and up the sides of the pie plate to make a crust.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the crust in the preheated oven for 10 minutes, or until it begins to turn golden. Let the crust cool completely, at least 30 minutes.

Scrape the dulce de leche into the cooled pie crust and gently spread it into an even layer with an offset spatula or the back of a spoon.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Don’t overwhip the cream or it will curdle.

Simply Recipes / Mark Beahm

Peel the bananas and slice them into 1/4-inch thick rounds. Top the dulce de leche with the banana slices in an even layer.

Spoon the whipped cream onto the pie and spread it to cover the bananas completely.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Refrigerate the pie, uncovered, for at least 2 hours and up to overnight.

To serve, sprinkle the top of the pie with chocolate shavings or dust with cocoa powder.

Store leftover pie, covered, in the refrigerator for up to 3 days. To prevent the exposed bananas from browning, press a small piece of parchment paper or plastic wrap against the cut edges.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar, flour, and salt in a saucepan. Gradually stir in milk.

Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan.

Cook over medium-low heat, stirring constantly until mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.

Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.

Bake in the preheated oven until filling sets, 12 to 15 minutes.

Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.

Whisk the milk, cream, cornstarch, eggs, yolks, sugar, vanilla, and salt together in a 2-quart saucepan until the mixture is well combined.

Place the saucepan over medium heat and whisk the mixture constantly until thick and a few bubbles rise to the surface of the pudding, about 10 minutes. Resist the urge to increase the heat, as it could break the pudding.

The pudding should be thick enough to coat the back of a spoon without running back together when you run your finger through it.

Spread the pudding into a large shallow dish (like a 9x13-inch pan) and press plastic wrap directly onto the surface of the pudding. Cool for 20 minutes on a rack before placing in the refrigerator to chill for at least 1 hour. You can do this step 1 or 2 days in advance.

Preheat the oven to 350°F.

While the pudding cools and chills, make the crust.

Add the vanilla wafers to your food processor and pulse until they become fine crumbs. Place the crumbs into a bowl and stir in the melted butter, sugar, and salt.

Press the crumbs firmly into the pie plate, using something with a flat bottom (like a measuring cup) to compact the crumbs. Bake the crust in the oven for 15 minutes and cool on a wire rack for about 20 minutes.

Peel two bananas and slice them into 1/4-inch rounds.

Remove the chilled pudding from the refrigerator and take off the plastic wrap (but save it for later). Give the pudding a stir until creamy and spoon half into the bottom of the baked pie crust.

Place the banana slices in a single layer on top of the pudding. Spread the remaining pudding over the bananas and smooth the top. Press the plastic wrap you saved directly onto the surface and chill for 6 hours or overnight.

In a small bowl add cold water and sprinkle the gelatin over the water. Let the gelatin “bloom” or absorb the water, there should not be any dry bits after 5 minutes or so.

Place the dish in the microwave and cook for 15 seconds at a time until just melted (about 30 seconds). Watch the gelatin as it will expand and could bubble up over the bowl. Let the gelatin cool slightly just for a minute or two while the cream whips.

In the bowl of a stand mixer, or in a bowl using a hand mixer, beat the heavy whipping cream while adding the powdered sugar a tablespoon at a time until the cream is foamy and just beginning to thicken.

With the mixer still running, slowly drizzle the melted gelatin into the cream until fully incorporated. Beat on medium speed until stiff peaks are reached.

Load the whipped cream into a piping bag fitted with a star tip and pipe swirls around the pie. Top the swirls with slices of banana.

Serve the pie immediately, or if you want to make it up to 24 hours in advance, go ahead and pipe the swirls on but wait to decorate with bananas until just before serving.

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